There are lifted notes of blackcurrant leaf and passionfruit, with underlying herbal and citrus aromas on the nose. The palate is full with pure fruit flavours, yet balanced with a long crisp citrus finish.

Marlborough experienced a mild-to-cool spring period, which ensured that the vines naturally produced lighter than average yields. These mild temperatures then extended into the summer months, coupled with an unseasonal period of rain, which ultimately alleviated the drought conditions we had experienced over the past two years. Carrying lighter than usual crops along with the cooler weather meant vintage started only a week later than previous years. The Peter Yealands Reserve Sauvignon Blanc is a blend of fruit from the Awatere and the Wairau valleys. The Wairau fruit provides heady tropical notes which are nicely complimented by the classic herbal and mineral texture achieved with Awatere fruit.

The fruit was harvested from the individual sites, de-stemmed and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked off, followed by a long cool fermentation in stainless steel to capture and enhance pure fruit flavours. The individual parcels were fermented separately using selected yeasts before they were blended, stabilised, filtered and bottled. Cellaring recommendation this wine is to enjoy young now, but will also continue to reward the paitent who cellar up to 2 years.

Food Match: Enjoy with both fresh and cooked seafood such as oysters, prawns mussels or fish.

Suitable for vegetarians, vegans and gluten free diets